CHEWY CEREAL COOKIES
Chewy meringue-style cookies with crispy rice cereal and coconut folded in.
Provided by Stephanie da Silva
Categories Desserts Cookies Meringue Cookies
Time 45m
Yield 48
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
- In a clean and dry glass or metal bowl, beat egg whites until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form. Fold in cereal, coconut and vanilla. Drop by heaping spoonfuls onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until firm. Allow to cool completely before removing from cookie sheets.
Nutrition Facts : Calories 29 calories, Carbohydrate 5.9 g, Fat 0.5 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.4 g, Sodium 16 mg, Sugar 4.9 g
CRISPY CEREAL MIX
This great cereal mix is another version of the favorite crispy cereal party mix that everyone loves!
Provided by Tawny
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 1h20m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Melt the margarine in a 9x13 inch baking pan.
- Remove baking pan from oven. Stir in the Worcestershire sauce, garlic powder, seasoning salt and onion powder. Gradually mix in the nuts, pretzels, bagel chips, crispy corn cereal squares, crispy rice cereal squares, and crispy wheat cereal squares. Evenly coat all ingredients.
- Bake approximately 1 hour in the preheated oven. Drain on paper towels.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 11.1 g, Fat 5.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 268.5 mg, Sugar 1.2 g
ULTIMATE MERINGUE
Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.
Provided by Angela Nilsen
Categories Afternoon tea, Dessert, Dinner, Lunch, Treat
Time 2h15m
Number Of Ingredients 3
Steps:
- Heat the oven to 110C/ 100C fan/gas ¼.
- Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
- Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
- Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
- Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
- Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
- Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.
Nutrition Facts : Calories 210 calories, Fat 9.6 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Protein 2.1 grams protein, Sodium 0.12 milligram of sodium
CRISPY BAKED MERINGUES
I saw this recipe on a recent episode of "French Food at Home" on Food Network Canada. These meringues are crispy on the outside and fluffy in the middle. Note that I've reduced the amount of icing sugar as the original version is just a little too sweet.
Provided by Paradawks
Categories Dessert
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whip the egg whites and salt into peaks.
- Add the vanilla, and continue beating until the mixture forms stiff peaks.
- In a separate bowl, stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.
- Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
- Pipe or spoon the meringues onto a parchment-lined baking sheet. Each meringue should be about the size of a bar of soap.
- Bake at 225ºF/110ºC until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours.
- Remove from the oven. Cool on the trays. Store in an air-tight container.
Nutrition Facts : Calories 130.7, Fat 0.1, Sodium 62.6, Carbohydrate 30.4, Sugar 29, Protein 2.4
CRISPY CEREAL MERINGUES
"Topped with creamy chocolate ribbons, these meringues are rich-tasting but feather-light," notes Beverly Albrecht of Beatrice, Nebraska. "You'll think you're biting into a decadent dessert that's off-limits, but it's not."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 64 cookies.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, 1 tablespoon at a time, until stiff peaks form, about 6 minutes. Fold in cereal. , Drop by rounded teaspoonfuls 1 in. apart onto baking sheets coated with cooking spray. Bake at 300° for 35-40 minutes or until firm to the touch. Remove to wire racks to cool., In a microwave, melt chocolate chips and shortening; stir until smooth. Transfer to a small resealable plastic bag; cut a small hole in the corner of bag. Drizzle melted chocolate over meringues. Place on waxed paper to set.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 43mg sodium, Carbohydrate 9g carbohydrate, Fiber 0 fiber), Protein 1g protein.
CRISP CHEWY MERINGUES
Provided by Food Network
Time 2h25m
Yield 16 meringues
Number Of Ingredients 7
Steps:
- Using a whisk or electric mixer, whip the egg whites and salt into peaks. Add the vanilla, and continue beating to stiff peaks.
- Stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.
- Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
- Pipe or spoon the meringues onto a parchment-lined baking sheet. Bake at 225 degrees F/110 degrees C until cream-coloured and crisp on top when tapped, 1 to 1 1/2 hours.
- Remove the meringues from the oven. Cool on the trays. Store in an air-tight container.
CRISPY CEREAL TREATS
For a no-bake treat just right for lunchboxes or after school, try this fun twist on a childhood favorite that goes beyond the usual "Snap, Crackle, and Pop" blueprint and plays with other great combinations found in the cereal aisle. Each of the four variations uses the same marshmallow base-whether you want to use the mix-ins to take it in a chocolatey, tropical, or fruity direction is entirely up to you!
Provided by Riley Wofford
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 17
Steps:
- Grease a 9-inch square baking pan with softened butter. Melt 3 tablespoons butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Remove from heat.
- Stir in cereal and chosen mix-ins to combine. Press into prepared pan; let stand until firm, about 1 hour. Cut into squares and serve, or store in an airtight container at room temperature up to 3 days.
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